This stew originates in the southern Iranian city of Shiraz, and its name is one of the more interesting ones among the world’s Shabbat stews. Khalebibi means “aunt-grandmother!” Perhaps this alludes to the central role that women have always had in passing recipes from one generation to the next. This version is based on one I got from Drew Alyeshmerni of Los Angeles. The cabbage is a surprising ingredient for many, but it lightens the overall consistency of the dish while providing a flavor that persists through cooking overnight.
Ingredients
½ cup medium grain rice
½ cup kidney beans
⅓ cup pinto beans
⅓ cup brown lentils
⅓ cup mung beans
1¼ lbs. stew beef, cut into chunks
2-3 marrow bones
1 large onion, diced into ½” pieces
1 large turnip, peeled and diced into ½” pieces
1½ cups red cabbage, chopped into ½” pieces
1½ cups white cabbage, chopped into ½” pieces
2 tsp. kosher salt
1 tsp. black pepper
½ tsp. cayenne pepper (optional)
1 Tbsp. turmeric
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For serving:
1 sliced lemon
Directions
- Place all the ingredients into the slow cooker in the order above.
- Add enough water so that the cabbage floats on top.
- Stir gently so the spices dissipate.
- Heat on high for 1-2 hours, then switch to low for the rest of the night.
Additional Notes
- Serve with fresh lemon juice squeezed on top.
- Note that the mung beans and rice will largely disintegrate, giving the stew a thicker consistency.
